Thursday, December 18, 2008

A bit of homemade merry

Cocktail Hacker, one of my favorite spirit and mixcology blogs, has a seemingly limitless breadth of drink-related information. I was most interested to see their recent post, Homemade Irish Cream -Bottled Awesome spring up on Google Reader because our cousins Eamon and Peggy were kind enough to bring homemade Irish cream to us on the evening of the holiday party. This homemade liqueur was sampled and then enthusiastically polished off by our family and guests.

As you know, the Hostess is pregnant and therefore cannot drink, however, people who know Irish cream tried Peggy's version and greatly it prefer to any bottled version they have ever had. If you have a mind to try a homemade version for yourself, Cocktail Hacker shares this recipe which I have made an addendum to in order that the almond extract called for be used sparingly, if at all, because it can be overpowering.

Homemade Irish Cream
Makes 5 cups
adapted from Cocktail Hacker

1 3/4 Cups Jameson's Irish Whiskey
1 - 14 oz sweetened condensed milk
1 Cup whipping cream
4 eggs (or egg beaters)
2 Tbsp chocolate syrup
2 tsp instant coffee
1 tsp vanilla extract
(1/4 tsp Almond Extract, optional)

In a blender blend all ingredients except almond extract until smooth. Taste. If you like it as
is, you are finished. If you care for almond, add the 1/4 teaspoon almond extract.
Store in a refrigerator for up to 1 month.[Notes]This recipe yields about 5 cups of Irish Cream.

2 comments:

Reese said...

Good call re: the almond extract. It certainly can be over powering if one uses too much.

Poetrycherie said...

I've made this for years and Love it!